Remi’s Ratatouille Soup is a bright and tasty bowl full of fresh garden veggies like zucchini, eggplant, tomatoes, and bell peppers, all simmered together to make a comforting and hearty soup. The mix of flavors is simple but satisfying, with just the right touch of herbs that make every spoonful feel fresh and warming.
I love making this soup when I want something healthy but still cozy. One of my favorite things about it is how easy it is to customize—you can add more garlic if you’re feeling bold, or a splash of vinegar at the end for a little tang. It’s definitely the kind of soup that feels like a warm hug after a long day.
For the best experience, I like serving Remi’s Ratatouille Soup with a slice of crusty bread or a grilled cheese sandwich. It’s great for lunch or dinner, and it always reminds me of sharing a peaceful meal with friends on a Sunday afternoon. This soup feels like homemade happiness in a bowl!
Key Ingredients & Substitutions
Olive oil: This is the base for flavor here. I always choose extra virgin olive oil for its rich taste. If you want a lighter option, sunflower or avocado oil work well too.
Eggplant and zucchini: These two give the soup a lovely texture and mild flavor. If eggplant feels bitter, sprinkle it with salt and let it sit for 10 minutes, then rinse and pat dry. Summer squash can be swapped for zucchini if needed.
Potatoes: They add comforting heartiness. Yukon Gold or red potatoes keep their shape nicely. If you want a softer texture, russets work too.
Tomatoes: Fresh tomatoes bring brightness. If fresh aren’t in season, canned diced tomatoes are a great backup and deepen the flavor when cooked.
Herbs: Thyme, basil, and oregano create that classic ratatouille taste. Fresh herbs can replace dried—just add more since they’re milder. I love finishing with fresh parsley or chives for a pop of color and flavor.
How Do You Get Vegetables Tender but Not Mushy?
Cooking the vegetables correctly is key to the soup’s texture.
- Start by sautéing onions and garlic until soft and fragrant. This builds flavor.
- Add firmer veggies like potatoes first, since they take longer to cook.
- Add zucchini and eggplant after a few minutes to avoid overcooking.
- Simmer gently, uncovered, so excess water evaporates and flavors concentrate.
- Keep an eye and test veggies for tenderness with a fork—you want them soft but still holding shape.
- Season towards the end so flavors don’t cook away.
Patience is key here. Low and slow cooking lets all the veggies shine without turning to mush.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing veggies and simmering the soup evenly.
- Sharp chef’s knife – makes chopping the eggplant, zucchini, and potatoes quick and safe.
- Cutting board – a sturdy surface to prep all your fresh vegetables comfortably.
- Wooden spoon – great for stirring without scratching your pot.
- Ladle – handy for serving the soup neatly into bowls.
Flavor Variations & Add-Ins
- Add cooked sausage or diced chicken for more protein and a heartier meal.
- Stir in a handful of fresh spinach or kale near the end for extra color and nutrients.
- Mix in a pinch of smoked paprika or chili flakes if you like a mild smoky or spicy kick.
- Top with grated Parmesan or crumbled feta to add a creamy, salty finish.
How to Make Remi’s Ratatouille Soup
Ingredients You’ll Need:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium eggplant, diced
- 1 red bell pepper, diced
- 2 medium potatoes, peeled and diced
- 3 medium tomatoes, diced (or 1 can diced tomatoes)
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried basil
- ½ tsp dried oregano
- Salt and black pepper, to taste
- Fresh herbs (like chives or parsley) for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 25 minutes to cook, so in total, you’ll spend around 40 minutes making this delicious, healthy soup.
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until it looks soft. Stir in the minced garlic and cook for about 1 more minute until you can smell it.
2. Cook the Vegetables:
Next, add the diced zucchini, eggplant, red bell pepper, and potatoes to the pot. Stir the veggies now and then, cooking for about 8 minutes, until they start getting tender.
3. Add Tomatoes and Broth:
Add the diced tomatoes and vegetable broth to the pot. Give everything a good stir.
4. Season and Simmer:
Sprinkle in the dried thyme, basil, oregano, salt, and pepper. Stir once more, then bring the soup to a boil. Turn the heat down and let it simmer uncovered for 20 to 25 minutes, or until all the vegetables are tender.
5. Taste and Serve:
Give the soup a taste and add more salt or pepper if you think it needs it. Serve your ratatouille soup hot, topped with fresh herbs like chives or parsley. For extra comfort, enjoy it with a slice of crusty bread.
Can I Use Frozen Vegetables for This Soup?
Yes, you can use frozen zucchini, eggplant, or mixed vegetables if fresh ones aren’t available. Just add them a bit later in the cooking process since frozen veggies cook faster, and reduce the simmering time accordingly.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat or in the microwave, stirring occasionally for even heating.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes even better the next day once the flavors have melded. Make it a day ahead, then simply reheat before serving.
What Can I Substitute for Potatoes?
If you want to skip potatoes, try using sweet potatoes or turnips for a different flavor and texture. Just adjust the cooking time so they become tender but not mushy.
